This is a recent project (created in 2016) located in a privileged setting facing Silves, a small city in the Algarve.
Arvad was once synonymous with the word refuge, which explains the estate’s physiognomy. We were lucky enough to visit it a few months ago on a beautiful Spring day.
What if we told you that it was precisely in this region that wine first entered Portugal, brought over by the Phoenicians around the 8th or 9th centuries BC? That’s right. We’re always learning new things about wine—another reason to be even more passionate about it.
As for this particular wine, oenology is under Bernardo Cabral’s responsibility, a renowned and prized oenologist.
This wine smells like Summer. It does.
As soon as we tasted it, we were flooded with memories of late afternoons on the beach, sunsets, cold glasses, the typical snacks we most enjoy during Summer, and the fruit trees… It all fits perfectly into this wine. The aromas, sensations and flavours are all exceptionally well organised.
In the mouth, it’s involving, gentle, sweet and enigmatic.
It’s well rounded off, easy to drink, and balanced, and the aftertaste lasts longer than expected.
It’s as if they bottled the Algarve so we could open it and fill a glass at the end of a hot summer day.
We are so grateful that this wine is all this and much more.
If we had to recommend one of the wines in this box to be the first to be opened, Arvad would be our choice.
So, you now know what to expect.
And there’s still the recipe prepared by Chef Rúben Ferreira from the Surfer’s Lodge restaurant in Peniche for you to enjoy.
Flip this card over and see what he’s prepared to accompany this Arvad.
Bon appetite and, if it’s the case, we wish you a great holiday!
ARVAD means refuge and was the name initially attributed by the Phoenician people to the Arade river more than 2 500 years ago. Stretching along the left bank of this river, the vineyard is rooted in the north-facing slope with a privileged view over Silves.
Varieties: Alvarinho, Arinto and Sauvignon Blanc
Climate: Mediterranean with Atlantic influence
Cultivation method: Vertical training with stem pruning
Average Production: 4 100 kg/ha
Winemaking Process: Manual harvest, part of the fermentation in stainless-steel deposits and 6% in used French oak barrels.
Quantity produced: 10 133 bottles
Visual appearance: Yellowy-green
Nose: Very bold in its aroma dominated by citric and tropical fruit notes. Strong freshness and minerality.
Mouth: Involving with a refreshing acidity and minerality. Finishes long on the palate.
Pairing: Pairs perfectly with entrées, shelled seafood, fish dishes, some white meats, cheeses and apply tart.
Total Acidity: 6.2
Total sugars: 0.8
Orange and strawberry salad with tuna muxama and mustard vinaigrette